Not the nicest or the brightest wfo of the town, but i like it Stacked with my little brother, took about 1-2 hours to get the first smoke. First i didn't make a chimney, but i made the modification very soon as i noticed it would be nice to have.

I bought the firebricks secondhand, but all new. They were about 1.30$ each and in the hardware store 2.60$ each. Iron for the roof cost 30$ and one piece left over.

As you can see the design is very easy and simple dry-stack, but at least its my own

In the future i will make a insulated oven for sure, but right now there just isn't time or effort to make it.

I got the temp of the floor around 300-400c, first pizza baked around 3-4 minutes, not very fast or very slow either. I have to remind that this was my first firing of the real woodfired oven.

I think i should make it little pit smaller so it would warm up much faster and i could use more bricks on the roof as a insulator. What easy modification should i make for this or just stack it more properly some other time ?

Morgan, how long did you preheat the oven to get it to 950f? And where did you take the temp reading? Next to the coals or right where you would be placing the pie?

Sorry i didn't time it, but several hours i assume. I checked the reading from many places on the floor, highest temps were over 950f since my Fluke Ir thermometer doesn't recognize temps over that. Last picture you can see were the pie is, temp were around 850-950+.

Next i have to get a longer pizzapeel and some other tools too, the peels i have made by my self are good in homeoven, but this oven is just took damn hot. I almost burned my hands during the dome time since my hands were only about 8" away from the opening. I will add few pictures later!

Is wooden peel no-go on woodfired oven ? I got some charring to the peels and i really dont think that these can handle the heat.

So this is already the third version of this oven Then the rain came and i had to make rooftop and fast so i added some tin plate to the roof. I was heating the oven when it started to dripple, you could here sssshhhh ssshhhh sssssshhh ssssssss everywhere.

Next to get better peel so i can really dome it without burning my hand.

Next time you fire it, remove about 2/3 of those coals and just add a small diameter log that will provide some flame (and light) while you are cooking. Looks like the pizza is great, and that is what counts.

Next time you fire it, remove about 2/3 of those coals and just add a small diameter log that will provide some flame (and light) while you are cooking. Looks like the pizza is great, and that is what counts.

I will try this too, there is so much to learn when playing with wood fired oven. Thanks for the hint

When i use burning wood with the coals does it burn the pizza when i dome it ? Or does it bake the toppings faster that way even without dome time ?

I'm trying to follow along. Doesn't that mean a better balance is needed to get even results? I'm thinking you shouldn't have to raise the pie to the dome to get it browned.

Yes you are right. The bottom of the oven was too warm and the top didn't produce enough heat. For sure its better if i don't have to dome it, but i have seen that its pretty common to wfo-ovens and since this is not insulated i think i just have to live with it.